CHICKEN BACON RANCH LAYER SALAD

❤ Low Carb ❤

INGREDIENTS

1 recipe Avocado Lime Ranch dressing or Garlic & Herb Buttermilk dressing

9 cups roughly chopped green leaf or romaine lettuce, divided

1 large red bell pepper, seeded and diced1 large poblano or green bell pepper seeded and diced

1 {12 oz} frozen corn, steamed and cooled

6 medium tomatoes, 5 chopped and 1 sliced into wedges for garnish

1 medium red onion, thinly sliced

2½ cup shredded sharp cheddar cheese

½ lb bacon, cooked and crumbled

4 cup roasted chicken, roughly chopped

3 green onion, thinly sliced

2 large hard boiled eggs, cut into wedges

INSTRUCTIONS

In a large trifle or glass bowl layer in this order:

⅓ lettuce,

½ red pepper,

½ poblano pepper,

⅓ corn,

½ tomatoes,

1 cup cheese,

⅓ bacon and

½ chicken. Drizzle with

½ cup prepared dressing.Repeat,

⅓ lettuce,

½ red pepper,

½ poblano pepper,

⅓ corn,

½ tomatoes, 1

cup cheese,

⅓ bacon and

½ chicken. Drizzle with

½ cup prepared dressing.

Top with the final

⅓ lettuce,

⅓ corn,

½ cup shredded cheese,

⅓ bacon and sliced green onion.

Drizzle with 1/.2 cup dressing drizzling around the edge.

Arrange egg and tomato wedges on top to garnish.Chill for 4 hours, Serve with additional dressing on the side.

NOTESA

quality prepared salad dressing or a packet of Hidden Valley Buttermilk Ranch dressing made per the package instructions may be substituted for the dressing in this salad.

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